Browning agent

Abstract

A browning agent for foodstuffs having at least two carbonyl groups is disclosed. A method for using the browning agent in or on a substrate is also disclosed. The browning agent may be coated onto foodstuffs such as biscuits, pizza, pie coverings or hash brown potatoes and heated by microwave or convection oven to induce browning.

1. A browning composition for application to a foodstuff comprising 2, 5 diketo-gluconic acid as a browning agent in an amount sufficient to effect browning and an amine source. 
     
     
       2. The browning composition of  claim 1 , wherein the amine source is an amino acid or combination of amino acids. 
     
     
       3. The browning composition of  claim 1 , wherein the foodstuff is a meat product or meat by-product. 
     
     
       4. The browning composition of  claim 1 , wherein the foodstuff is a dairy product. 
     
     
       5. The browning composition of  claim 1 , wherein the foodstuff is a baked good. 
     
     
       6. The browning composition of  claim 1 , wherein the foodstuff is a starch and carbohydrate product. 
     
     
       7. The browning composition of  claim 1 , wherein the foodstuff is a vegetable product. 
     
     
       8. The browning composition of  claim 1 , wherein said browning composition is an aqueous solution. 
     
     
       9. The browning composition of  claim 1 , wherein the concentration of the browning agent is between 0.01mM and 500 mM. 
     
     
       10. A method of preparing a foodstuff for browning in a microwave oven, the method comprising
 providing a browning composition comprising a sugar acid having at least two carbonyl groups as a browning agent in an amount sufficient to effect browning; and 
 incorporating said browning composition in a foodstuff, wherein the amount or browning agent is from 0.001% to 40% by weight of the foodstuff. 
 
     
     
       11. The method of  claim 10 , wherein the browning agent is a gluconic acid derivative and the concentration of the browning agent in the browning composition is 0.01mM to 500 mM. 
     
     
       12. The method of  claim 10 , wherein said browning composition is an aqueous solution. 
     
     
       13. The method of  claim 10 , wherein said browning composition is a dry mixture. 
     
     
       14. The method according to  claim 10 , wherein the sugar acid is a hexose sugar acid substituted compound having between two and four carbonyl groups. 
     
     
       15. The method according to  claim 14 , wherein the hexose sugar acid is a gluconic acid derivative. 
     
     
       16. The method according to  claim 15 , wherein the gluconic acid derivative is 2-keto-L-gulonic acid (2KLG), 2-keto-D-gluconic acid (2KDG), 5-keto-L-gluconic acid (5KLG) or 5-keto-D-gluconic acid (5KDG). 
     
     
       17. The method according to  claim 10 , wherein the sugar acid is 2, 5 diketo-gluconic acid. 
     
     
       18. The method according to  claim 10 , wherein the sugar acid has three carbonyl groups. 
     
     
       19. The method of  claim 10 , wherein said step of incorporating said browning composition in a foodstuff includes the step of topically applying said browning composition to the foodstuff. 
     
     
       20. The method of  claim 10 , wherein said step of incorporating said browning compositions in a foodstuff includes the step of mixing said browning composition into said foodstuff. 
     
     
       21. The method of  claim 10 , wherein said foodstuff is selected from the group consisting of turkey, sausage casings, chicken, biscuits, pizza, pie covering and hash brown potatoes. 
     
     
       22. The method according to  claim 10  further comprising adding an amine source to the browning composition. 
     
     
       23. The method according to  claim 22 , wherein the amine source is an amino acid or combination of amino acids. 
     
     
       24. The method according to  claim 23 , wherein the amino acid is lysine, arginine, histidine or combinations thereof.